If you don't have a Cherry Bakewell sundae on a Sunday what even is life?

Thanks to @Hannahbakescakes for this scrumptious Sunday treat. Don't forget to take a look at her incredible cake creations!

Ingredients

• A handful of flaked Almonds
• Almond Extract
• 4 big dollops of Greek Yoghurt (or more if you think you deserve it!)
• Oatein Cherry Bakewell Flapjack
• 2-3 tbsp Cherry Jam
• Cherry to Garnish

Method

1. Toast the almonds
   
   • Preheat oven to 180°C.
   • Spread almonds in a single layer on baking paper.
   • Bake for 3-4 minutes.
   • Check almonds, shake pan to spread the almonds, keep cooking for a minute or two extra if you want a little more colour.
   • Remove from oven and immediately pour onto a plate or platter where they can cool in a single layer. If left on the cookie sheet or in a pile, the almonds will continue to brown.
   • You can also fry almond flakes on a low flame to achieve a similar affect, make sure not to burn them! :)

1. While the almonds are baking, stir in a few drops of almond extract into the Greek yoghurt. 
2. Dollop some into the bottom of your glass
3. Crumble in an oatein cherry bakewell flapjack with some of your toasted almonds.
4. Next, spoon a layer of cherry jam over the yoghurt.
5. Add another layer of yoghurt.
6. Add more crumbled flapjack & toasted almonds
7.  Add a final teaspoon of cherry jam and garnish with a cherry.
8. Enjoy!